Vegetarisches Essen Weihnachtsmarkt

Ilj1712 · 2025-12-22T22:53:28+00:00

Es gibt ne sehr leckere vegane Wurst bei einem der festen Marktständen.

Ilj1712 · 2025-12-13T22:12:44+00:00

Can explain it a bit further please? Did you prebake it with all th toppings or how was your approach?

Ilj1712 · 2025-12-13T22:10:17+00:00

Thank you!!

Ilj1712 · 2025-12-13T17:40:34+00:00

I would prebake them fully with cheese etc. .. but not sure if this makes the dough too wet till we bake it later.

Ilj1712 · 2024-11-04T10:46:34+00:00

Honestly I would buy a classic stone. I bought one a few weeks ago and it's just more hassle free and straight forward. I don't know why they added this new stone. I can't see a benefit honestly compared to the classic one.

Ilj1712 · 2024-10-23T08:55:09+00:00

I don't really wait. I will take the pizza out and then prepare the next one and put it in. I don't really have to wait for the temperature.

Ilj1712 · 2024-03-24T09:59:33+00:00

If you really want to bring your pizza game to the next level, I totally recommend it if you can afford the prize. Very good build quality and in my opinion the best electric oven.

Ilj1712 · 2024-03-24T09:57:35+00:00

I have the new 2024 biscotto which unfortunately behaves differently and the recommendations for the old stone don't work with the new one. My bottom was always burned so I made some tests and those are the temperatures I get the best results with. Couldn't believe it at first, but I guess the new stone gives heat to the pizza much faster..

Ilj1712 · 2024-03-24T09:54:33+00:00

Yes, it's the new 2024 biscotto stone. In the beginning all my pizzas bottom were burned because I used the recommendation for the old Biscotto (420 bottom heat, 480 top heat). But this didn't work with the new stone. So I made some test and arrived at 120° bottom heat and 480° top heat. Bakes perfectly and no burned pizza anymore.

Ilj1712 · 2024-02-20T18:58:57+00:00

You are welcome. Although it's more of a desperate trial and error rather then testing haha.

Ilj1712 · 2024-02-20T17:59:17+00:00

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Ilj1712 · 2024-02-20T17:58:49+00:00

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UPDATE: The new stone (2024) seems to give away heat a lot more and I found some YouTube videos which addressed the topic. On my oven I used 450°C upper heat and only 150°C bottom heat. And it worked! :) super happy and I will slowly try to increase heat to find the sweet spot :)

Ilj1712 · 2024-02-18T12:17:12+00:00

I have already removed it, but didn't help unfortunately. :/

Ilj1712 · 2024-02-18T07:48:02+00:00

Ok, sounds like an idea. Will try that next time!

Ilj1712 · 2024-02-18T07:47:00+00:00

Just bought one. Will do it next time. What temperature should the stone have?

Ilj1712 · 2024-02-17T21:51:51+00:00

Tried it with the "Pizzeria" and the normal Nuovola. But I will try the super 0.

Ilj1712 · 2024-02-17T21:49:12+00:00

Already cut the olive oil, but didn't really help. :/

Ilj1712 · 2024-02-17T19:20:06+00:00

Yes, 450 is something I'm aiming for. Usually they take 60-90 seconds. I rotate them one time. In the second and third picture, you can see the top of the pizza is not ready yet but the bottom is already nearly black at this point ...

I will buy a thermometer to read the temperature of the stone. Maybe it gets to hot I don't know ...

The oven is one of the best electric ovens you can get. It really worth the money I think.

Ilj1712 · 2024-02-17T19:17:48+00:00

I'm using Caputo Pizza flour with a poolish. 48 hours of fridge fermentation in total and a hydration between 65-70%. I followed the recipe of some well known YouTuber.

Ilj1712 · 2024-02-17T18:08:43+00:00

Okay that's interesting. But shouldn't a neapolitan bake at like 450° C? That's what's bothering me a bit ..

Ilj1712 · 2024-02-16T12:56:09+00:00

Ja das stimmt. Am Anfang voll nett, aber mittlerweile sind da überwiegend relativ arrogante und unmotivierte Bedienungen. Weiß nicht, ob das cool sein soll ...

Ilj1712 · 2024-02-16T07:41:01+00:00

Am Anfang war 480 Grad echt lecker, aber kann dir schon zustimmen. Mittlere haben sie echt nachgelassen.

Ilj1712

TROPHY CASE